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Spicy Herbs: Culinary Use

In culinary experiences with spicy herbs, the main thing is conscious courage.

Before you flavor them with food and drinks, taste it, understand the aroma, decide on the most successful combinations, find out how to behave during heat treatment.

And then experiment strongly.

1. Rosemary. Good in a bouquet of garni, vegetable sauces, marinades, tomato soups and barbecue.

Sprigs — for flavor — are thrown into the fire and sprinkled with leaves of roasted meat or poultry, and the stem is used instead of skewers for vegetables on the grill. It goes well with chicken, potatoes, tomatoes, peas and beans, cabbage, lamb, pork, lamb and veal, game, mushrooms, eggs, and cheese.

Do not combine with bay leaf and steamed fish.

2. Oregano (Oregano ordinary).

Used for making pizza, pasta, baked piglet sauce, vegetable casseroles, rich soups and stews, spicy mixtures for meat or liver pate, homemade sausages. An excellent pair with tomatoes, eggplants, lamb, pork.

It is combined with basil, black pepper, rosemary. “Northern” oregano is used in pickles, meat and curd fillings for pies.

3. Mint.

Add to tea, kvass, cocktails, fruit drinks, compotes, jelly, sorbet, lassi and punches; vegetable salads and refreshing soups.

Mint jelly is traditionally served with lamb and lamb. Flavored chocolate, liquor, gingerbread and biscuits, ice cream. Suitable for cabbage, carrots, peas, potatoes, cucumbers, zucchini; melon, watermelon and pineapple.

It combines with parsley, tarhun, chervil, dill, chives.

4. Reagan (Reikhan, «opal» basil).

The most common variety is «Yerevan» with bluish leaves and fragrant allspice, and «Baku», in which the leaves are brownish-purple, and the aroma is clove-mint.

It has a much richer aroma than green basil and a rougher taste.

Stems hard — they do not eat. Used in canning.

Characteristic for dishes of Caucasian cuisine.

It goes well with fish and seafood, beef and lamb, tomatoes, cheese.

5. Thyme.

Lemon thyme is used for cooking seafood and dessert dishes, as well as for fatty dishes such as French poultry confit, meat rolls and minced meat.

Thyme ordinary is added to minced meat for sausages, in a garni bouquet, in marinades and for pickling cucumbers, tomatoes and squash (young shoots and leaves).

It is combined with peas, beans, lentils, fatty fish, game, liver; parsley, celery, black pepper, cumin.

6. Basil.

Use for sauces, pasta, pizza, vegetable casseroles and salads, tomato soups; when pickling cucumbers, tomatoes, zucchini, porcini mushrooms.

In combination with rosemary, dry basil leaves can replace pepper.

Successful in chicken and cheese soups in combination with thyme or marjoram.

7. Tarragon (tarragon).

It is added to egg dishes, fish soup and okroshka, Bernese and Tatar sauce, Dijon mustard, homemade pickles and pickles. Suitable for tomatoes, cauliflower, zucchini, green beans, peas, potatoes, lamb, beef, chicken.

Friendly with lemon juice, garlic, dill, parsley, celery, chives, pepper.

eight.

Sage. A pair of sage leaves added to vegetable oil will give a new flavor to fried fish, and in combination with melted butter, ravioli and dumplings. Used for cooking homemade sausages, chicken, eggplant, beans, mushrooms; sauces, marinades for fish and meat.

Sage has a strong aroma and does not tolerate a number of subtle tastes and smells.

Combined with rosemary, garlic.

9. Chives (chives, onions).

Thin, not sharp taste of onion allows you to use it to improve the taste of potato, bean, pea soup, cucumber salads, mashed potatoes, omelettes, snack curd pastes.

Good as a flavoring and flavor additive in meat, egg and vegetable fillings for pies.

It is not recommended to combine with tender young vegetables: peas, asparagus.

Dry: rosemary, oregano, mint, reagan, thyme, basil, sage. Do not dry tarragon.

Use it fresh, in dried form, it loses a significant part of the flavor.

Add at the end of cooking for 1-3 minutes before the end of cooking: basil, reagan, mint, tarragon, sage, chives.

Rosemary, oregano, thyme — in the beginning, they will not lose either in flavor or in taste.

Infuse vinegar and olive oil in thoroughly dried rosemary, oregano, thyme, reagan and basilica.

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